Description
Golden, gooey, and glowingly good—these butternut squash blondies are a warm fall twist on the classic bar cookie. Subtle squash sweetness and rich white chocolate chunks combine in a moist, chewy bite that’s veggie-packed and totally irresistible. A harvest-season gem for anyone who loves baking with a twist.
Ingredients
½ cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
¾ cup mashed roasted butternut squash (about ½ small squash)
2 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking powder
¼ tsp cinnamon
½ tsp salt
¾ cup white chocolate chunks or chips
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
In a large bowl, mix melted butter and brown sugar until smooth.
Beat in egg, squash purée, and vanilla.
Stir in flour, baking powder, cinnamon, and salt until just combined.
Fold in white chocolate chunks.
Spread batter evenly into pan and smooth the top.
Bake 25–30 minutes until edges are golden and center is set. Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220/ Blondie
- Sugar: 18g/ Blondie
- Fat: 11g/ Blondie
- Carbohydrates: 28g / Blondie
- Fiber: 1g/ Blondie